This one pot marry me tofu is going to have someone popping you the question or recommitting their love to you! Easy, saucy, and packed full of Tuscan flavor vibes!
Want to Save This Recipe?
Enter your email & we'll send it to your inbox. Plus you’ll get great new recipes from us every week.
⭐️⭐️⭐️⭐️⭐️ “A major hit – with even the non-vegans in the house!” – Linda
⭐️⭐️⭐️⭐️⭐️ “I’m definitely making this again. This dish is perfection.” – Daphnee
⭐️⭐️⭐️⭐️⭐️ “The sauce is amazing. This will be my 4th time making this recipe.” – BG
The viral marry me recipe goes vegan. As soon as I saw the viral Tiktok videos of Marry Me Chicken, I knew I had to recreate it. I used my experience with creating Tuscan-inspired dishes and creamy vegan sauces to create a Marry Me Tofu recipe that can rival all the non-vegan versions.
The key to this creamy sauce is simple: full fat canned coconut milk. It’s a saucy lover’s dream and perfect to bring this dish together that will truly impress people so much that they will just say “Marry Me!”
What is Marry Me Sauce?
Marry me sauce is a viral social media sensation. Essentially, it is a creamy, Tuscan-inspired dish with sun-dried tomatoes, cream, parmesan, and a main ingredient. Oftentimes, chicken is used, but for our vegan version, we are using tofu.
Jump to:
Why You’ll Love this Marry Me Tofu Recipe
- Flavorful – Each bite will take you on a flavor journey that you can’t get enough of
- One Pot – We love one pot recipes for easy clean up and not a lot of chaos in the kitchen!
- Simple Ingredients – there are no obscure or hard to find ingredients! These are all staples at any grocery store!
Vegan Marry Me Recipe Ingredients
Gather your ingredients!
- Tofu – we are using extra firm tofu for this recipe because it holds up well while also still allowing the flavors to marinate.
- Sun-dried Tomatoes – have a very concentrated tomato flavor that bursts in your mouth. The chewiness of them also adds a texture component to the dish.
- Tomato Paste – also a concentrated tomato flavor, but this is for the purpose of not having to add extra liquid from say canned tomatoes or juicy fresh tomatoes that would make a watered down final product
- Vegan Butter – this starts our recipe with some buttery undertones and a nice char on our tofu which adds depth to our dish
- White Wine – we used a Sauvignon Blanc, but feel free to use your favorite dry white wine for cooking. Make sure that you are using a vegan wine.
- Coconut Milk – a canned coconut milk is what we are using. This mimics heavy cream very well, which is what is used in non-vegan versions of the recipe.
- Vegan Parmesan – this is used for a cheesy, salty flavor to the dish
- Spinach – adding some greens to this dish adds in additional nutrition while also sticking with the Tuscan vibe of the dish
- Spices – we are using a variety of pantry basic spices for this recipe as both a rub for the tofu and in the sauce
See my recipe card below for a complete list of the ingredients with measurements.
How to Make One Pot Marry Me Tofu (Vegan)
For the tofu
1. Dry off any excess water from your tofu blocks with a towel gently. If desired, using a knife, trim the edges of your tofu block to create rounded ends. Then, cut in half to form two “tofu cutlets”. Repeat with second block of tofu. Alternatively, you can just slice the blocks in half.
2. Add all your tofu seasonings to a small bowl and whisk together. Rub the spice mixture over both sides of the tofu. Set aside and allow to marinate for 10 minutes.
3. Once tofu is ready, add vegan butter to a large skillet over medium high heat. Once melted, add your tofu pieces and allow to sear for 2 minutes on each side. Remove tofu pieces to a plate and reduce heat to medium low.
For the sauce
1. Add more vegan butter or oil only if needed, and then add in the garlic, being careful not to burn. Allow to cook for 1 minute. Add the spices and toast for 30 seconds or just until fragrant.
2. Add in the sun dried tomatoes and tomato paste and combine until a thick roux texture forms. Add stock, coconut milk, lemon juice, and wine. Stir together until well combined.
3. Add grated parmesan and stir together until cohesive and melted. Add spinach and allow to cook for about a minute until wilted. Add tofu back into the skillet and cover with sauce. Allow to simmer for 20 minutes.
4. Serve over noodles, rice, gnocchi, or other side if desired.
Substitutions and Variations:
- Tofu – chickpeas, mushrooms, seitan, store bought plant chicken, and cauliflower would all be great substitutes for this dish if you don’t like or can’t have tofu
- Sun-dried Tomatoes and Tomato Paste – roasted grape or cherry tomatoes could be an alternative or fresh or canned tomatoes – it’s just important to note that you may need to reduce the liquid in other areas or you may not have as concentrated flavors
- Vegan Butter – oil or vegetable stock would be a good substitute
- White Wine – vegetable stock is a great replacement for the wine
- Coconut Milk – cashew cream or a thicker plant based milk would be a sub
- Vegan Parmesan – use nutritional yeast instead if you need
- Spinach – kale or collard greens can be used
Marry Me Tofu Recipe FAQs
Yes! Sub the tofu with something like chickpeas, white beans, mushroom (like oyster or large portobellos, etc. For the vegan butter and parmesan, ensure that you are using soy free/allergen free options. For the parmesan, you could swap with nutritional yeast.
Yes! This dish freezes well. Store in a freezer safe container for up to 6 months.
Yes! This recipe is even better the next day! Store in an air tight container for up to 5 days.
Pasta is the most common side or accompanying dish with marry me main dish. Others could be rice, gnocchi, mashed potatoes, or quinoa.
Other Delicious Tofu Recipes to Consider:
Did you make and love this recipe?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!
🥳 Get the Full Recipe
One Pot Marry Me Tofu Recipe
Ingredients
For the tofu:
- 2 16 ounce blocks extra firm tofu, drained and pressed
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
For the marry me sauce:
- 3 tablespoon vegan butter
- 6 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ salt
- ¼ teaspoon dried rosemary
- ¼ teaspoon chili powder
- ⅓ cup sun-dried tomatoes in oil, chopped (38g)
- 1 tablespoon tomato paste
- 1 cup vegetable stock (240g)
- 13.5 oz can coconut milk (1 ⅔ cups or 400g)
- 2 tablespoon lemon juice
- 3 tablespoon dry white wine (sub with vegetable stock)
- ½ cup vegan parmesan, grated (60g)
- 1 cup spinach, chopped
Instructions
- For the tofu: Dry off any excess water from your tofu blocks with a towel gently. Using a knife, round the edges of your tofu block and cut in half to form two “tofu cutlets”. Repeat with second block of tofu. Add all your tofu seasonings to a small bowl and whisk together. Rub the spice mixture over both sides of the tofu. Set aside and allow to marinate for 10 minutes.
- Once tofu is ready, add vegan butter to a large skillet over medium high heat. Once melted, add your tofu pieces and allow to sear for 2 minutes on each side. Remove tofu pieces to a plate and reduce heat to medium low.
- Add more vegan butter or oil only if needed, and then add in the garlic, careful not to burn. Allow to cook for 1 minute. Add the spices and toast for 30 seconds or just until fragrant.
- Add in the sun dried tomatoes and tomato paste and combine until a thick roux texture forms. Add stock, coconut milk, lemon juice, and wine. Stir together until well combined.
- Add grated parmesan and stir together until cohesive and melted. Add spinach and all to cook for about a minute until wilted. Add tofu back into the skillet and cover with sauce. Allow to simmer for 20 minutes.
- Serve over noodles, rice, gnocchi, or other side if desired.
Notes
Video
Nutrition
Did you make and love this recipe?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!
I can’t believe how easy and how absolutely lush this dish is! This is a keeper!
So glad you loved it too!
Absolutely delicious!! Simple to make ahead.
Glad you enjoyed
We enjoyed this last night. I will sear the tofu a little longer next time (I don’t ever cook med/high) (I’ve never seared tofu “cutlets” before) and I served it with pasta. We all loved the flavors. Next time I will have it with naan. Thanks for the delicious recipe!
You’re so welcome
The sauce is amazing. This will be my 4th time making this recipe.
Love that you are enjoying it so much!
Tonight will be my third time making this recipe. It truly is one of those recipes that can wow an omnivore. I’ve been serving it over Trader Joe’s gluten-free birds nest pasta, and it SLAPS.
Totally agree!
This is my first time making tofu and this was so delicious! I had left over zucchini ans carrots and after cooking the tofu, i cooked the vegetables in the sauce, yummy! I definitely want to make it again! I also want to make this substituting it with canned chickpeas but don’t know how many cans to use? would you know how many cans I should use? TIA
Oh, I’m so glad you enjoyed it! I’d use 2 15oz cans for chickpeas
ive made 11 of his recipes so far and every one is a flavor bomb! they know spices for sure!
Wow, thank you!
This is delicious! The sauce is hearty and decadent. The sundried tomatoes really pack a punch. It’s also an easy meal to prep and cook. I highly recommend.
Thrilled to hear you enjoyed it
This looks delicious! I usually prefer to use super firm tofu for the added protein. Do you think that would be too firm for this recipe and not allow for the tofu to soak up enough of the sauce?
I think you’d still be okay with super firm